This Doritos cheesy chicken casserole is packed with a creamy and cheesy chicken filling between two crunchy layers of Doritos and will no doubt become a new family favorite.


3 cups shredded cooked chicken breast
9.25 ounces nacho cheese-flavored Doritos chips, crushed (reserve 1½ cups for topping)
10.5 ounces cream of chicken soup, undiluted
10.5 ounces cream of mushroom soup, undiluted
8 ounces sour cream
15.25 ounces southwest corn, drained
1 cup mild chunky salsa
4 cups fiesta blend shredded cheese, divided 3 cups and 1 cup


Preheat the oven to 350°F. Generously spray a 9×13-inch baking dish with nonstick cooking spray. Set it aside.
Crush the bag of Doritos, and pour all but 1½ cups into the bottom of the prepared baking dish.
Using a medium-sized mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, and sour cream until smooth.
In a large mixing bowl, combine the drained corn, salsa, shredded chicken breast, and 3 cups of shredded cheese. Add the soup and sour cream mixture and stir until well combined.
Evenly spread the cheesy chicken mixture over the top of the crushed chips.
Evenly spread the reserved 1½ cups of chips over the top of the chicken mixture.
Evenly sprinkle the reserved 1 cup of shredded cheese over the crushed chips layer.
Bake for 25 minutes. Serve while hot.
Note: For shredding a lot of cooked chicken at once, put the cooked chicken breasts in your stand mixer, and with the regular mixing paddle, start slow and then gradually increase speed to about medium, and it will shred the chicken for you.

Note: This is a great freezer meal. Double your recipe and make a second casserole dish of this delicious meal for later. Hold off on adding the top Doritos and cheese so that you have a fresh crunchy topping when you thaw and bake.

Note: A rolling pin is a great tool to crush the Doritos in the bag.


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